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Grandma's Italian Style Rice Pudding Recipe

Ok, so I am going to review my own recipe this time. When I go to read a recipe,  I like to see all the comments if any on what the real results were from folks who have tried it. Well I have to say I loved my grandma's recipe and now I just added one more ingredient to say a bigger wow factor. I have to say it's really the BEST RICE PUDDING I have ever eaten and it all starts with cooking the rice. Ok, I said, it hating to compliment this one but let me just say it's quite addicting. Creamy, full of flavor and I started eating it hot. Either way it's over the top! One other thing, if the kids hate raisins, don't add them, grandma use to chop up maraschino cherries for just the top  when I was a kid and I loved it that way. I just garnish the top for a festive look during the Holiday and also some green candied cherries too! A great change in flavors also!
 Hope you love this one as much as we do. It's worth every cooking minute!  Thanks for stopping by, Ciao Claudia



Best Ever  Italian Style Rice Pudding
 because it's Grandma's recipe!


2 cups whole milk or half and half
3/4 cup sugar
3/4 cup extra milk
1/4 teaspoon salt
3/4 cup Italian Arborio rice
1 3/4 cups water to boil the rice in or coconut water
1 cinnamon stick (new ingredient to make it over the top great!)
1 egg beaten


ground cinnamon
2 tablespoons butter 1 tablespoon vanilla extract
freshly ground nutmeg
Optional: 2/3 cup raisins




In a small saucepan add 1 3/4  cups water, 1 cinnamon stick  and 1/4 teaspoon salt. Bring to a boil. Add the rice to the pot on low simmer. Cover and cook for 12 minutes or until soft.
Grab another clean medium size saucepan and add the cooked rice, 2 cups milk with the cinnamon stick and 3/4 cup sugar.





Cook for around 30 to 35 minutes or until creamy and thick like a pudding and not watery looking (stirring occasionally on low heat.)  Stir in the last 3/4 cup of milk, beaten egg and raisins if using and keep stirring on medium heat stirring constantly around another 2 minutes. Remove cinnamon stick and take off from heat. Stir in the butter and vanilla. Garnish with freshly ground nutmeg or cinnamon. It's fabulous!






+claudia lamascolo Author

3 comments:

  1. This is very similar to one of my rice pudding recipes (I have a few different variations). I don't understand why it says to use a clean saucepan though after cooking the rice. Especially since the water is all absorbed anyway, there's no need. I just use the same saucepan I cook the rice in & it comes out great.

    ReplyDelete
  2. I guess my pan gets full of some of the thick residue that the starch makes. I really don't like it.

    ReplyDelete

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